Chocolate Ambassador

North Yorkshire Chocolate Ambassador

255g/ 9oz dark chocolate
120g / ½ pint / ¼ cup full milk
1 pinch of Fairtrade cinnamon powder
2 large egg yolks
50g / 1¾ oz Crunchie, crunched up (or cinder or honeycomb toffee pieces)
6 large egg whites
65g/ 2oz / 3tbsp caster sugar
50g / 1¾ oz Maltesers, crunched up (or malted honeycomb pieces)

Break up the dark chocolate into smallish pieces and place into a small heatproof bowl, then melt these dark chocolate pieces over boiling water.  When melted, set aside to cool.

Put the milk and cinnamon powder into a small milk pan and heat until bubbles start to form at the edges.  Take off the heat and add to the melted dark chocolate, mixing in with a rubber spatula.

Make sure that the chocolate mixture is warm rather than hot, then add the egg yolks, stirring with the rubber spatula until just mixed in.  Mix in the crunched Crunchie pieces.

Place the egg whites in a separate mixing bowl, then with a hand held electric whisk mix up until the egg whites form stiff peaks.  Then slowly add the caster sugar and mix until all the caster sugar is mixed in.  The egg whites should still form stiff peaks and have a glossy finish.

Add half the egg whites to the milk-chocolate and fold in.  When just folded in, add the remaining egg whites and fold in gently until just mixed in.

Place in the fridge for at least an hour to let the mousse set.

Just before serving, crunch up the Maltesers and sprinkle evenly over the top.

In this version, I have not ended up with a recipe that is particularly red in colour as I have not used tomatoes or any colouring, save for some token beetroot powder which does not really keep its colour under the heat of your cooking.  If you want to redden the sauce, you can change the water for chopped tomatoes, but I feel that tinned tomatoes are used a little too readily and I have had enough of them at the moment.  Also, the original rogan joshes of the Moghul Era would not have had tomatoes available to them, even though by later times they  could have done.

So here you have it, my version of a traditional rogan josh from India to North Yorkshire and the web.  It tastes better if you give it a day to infuse, so prepare the day before and then leave overnight before reheating.  Another key feature is to get some lamb bones into the sauce as they impart extra depth of character to the curry.

Axel’s Rogan Josh

Thinking About Rogan Josh

For the meat:

750g / 1¾ lb lamb (I mixed 500g of lamb chopped into 2-3cm dices with 250g lamb breast with bones)
2tbsp sunflower oil
1 pinch asafoetida
200g / ½lb yoghurt
3cm fresh ginger, peeled then grated
1 large onion, finely chopped
2 garlic cloves, finely chopped
1½tbsp sunflower oil

For the masala:

½tsp chilli (for extra heat you could double or triple this to your heat requirement)
½tsp paprika
1tsp coriander seeds/powder
½tsp black peppercorns, or ground black pepper
¼tsp cloves/ cloves powder
½tsp cardamom powder
2tsp beetroot powder
1tsp sea salt
6½cm cinnamon quill
2 black cardamom pods
1 bay leaf

For the stock:

1 pinch saffron, soaked in 4tbsp cold water for 30 minutes
500ml / 1 pint water

Heat the first amount of sunflower oil in a heavy bottomed frying pan then add the lamb and pinch of asafoetida, then cook until lightly browned and sealed all over.  Set aside.

In a heavy bottomed pot, add next amount of sunflower oil and fry the onions, garlic and ginger until translucent.

While the onions-garlic-ginger are frying, we need to prepare the spices for the rogan josh masala.  Heat a small frying pan to dry fry some of the spices.  When hot, add the coriander seeds, black peppercorns and cloves and dry roast for about 2 minutes; however, watch over them and ensure that they do not burn.  Remove them from the heat and grind in a mortar with a pestle or a coffee grinder.  Add the other ground spices, the black cardamom pods, cinnamon quills and bay leaf.  You can simplify the mix by using ground spices and just mix them all together.

Spices For Rogan Josh

When the onion-garlic-ginger is translucent, turn down the heat and add the spice masala and throughly mix through, cooking gently for 1 minute.  Stir throughout as it can stick to the pot and then start to burn.

Add the yoghurt and mix thoroughly.  Place the top on the pan and heat up until just steaming, then remove lid.  Add the meat, then cover with just enough water to go over all the meat.  Bring to the boil, turn down the heat, place the lid on the pot and simmer for at least 1 hour.

Remove the lid, then add the saffron infused water and cook through thoroughly.

Axel's Rogan Josh

Ready to serve with rice and dhal, however I like to cook this on the night before then reheat the next day  – this gives a much richer, deeper flavour and lets all the spices really meld together.

Tips: you can replace the water with chopped tomatoes to give a redder colour, but sometimes I have just had too much tomato and quite enjoy giving it a miss in this version of rogan josh.  For posh nosh, remove the cinnamon sticks, bay leaves and black cardamom pods so no-one complains about chewing on one, but I quite like leaving them in for some extra authenticity and show everyone that you made this from scratch and not out of a jar.

This social aspect of how our retail products that we pack in North Yorkshire for sale in urban and rural shops across the UK and elsewhere, connects to internet customers almost everywhere, and links back to the Wynad region of Kerala in India or the Uva Highlands in Sri Lanka or Mananara in Northern Madagascar is hugely important to Sophie and me.  And while paying a premium of around one-third for our spices, herbs and teas generates profits that enables people to earn a living wage and reinvest into their businesses and communities, we are not sure that this is enough.  After all Steenbergs is at its heart a social enterprise and while we have very limited resources, so we cannot make much of a difference through our financial capacity, we can reach out wider to the community of people who buy our products.  We feel we must try as if we don’t make even a few small steps then the journey is never started.

We tried this once before with Peace Tea and Green Tea but it did not work because the products were not successful enough, so we would like to retry to generate a social dividend from sales at Steenbergs and believe that the best way to do this is via paying out a fixed amount from each web shop sale via www.steenbergs.co.uk to relevant charities.  We are fixing this at 20p for each web sale and will not make any adjustments to costings for this, i.e. it is a straight cost to Steenbergs and not our customers, which we will backdate to the start of 2011 – if we had done this for 2010 it would have been well over £1,000.

At the outset, as we have only really just firmed up the idea after our own flood, we are thinking of two charities – Practical Action or Water Aid.  However, in the future we would like to consider other more homegrown and smaller charities or projects, particularly those run locally and that foster genuine development like microcredit schemes rather than those that create aid dependency and those without any political or religious agenda – with smaller charities, we can make more of a difference whereas for mega-charities our donations will be just a drop in their ocean of income .  We also would like the charities to be active where we are linked with for our purchasing, so enhancing this context for Steenbergs products.  For example, from our quick scout around, we like ideas such as the Asha Trust, Grameen Bank and the Women’s Bank in Sri Lanka and Zahana in Madagascar.  But in the end, we want to hear from you what charities we could support as every year we are looking to our customers and supporters to choose one to benefit from this social dividend.

With this co-operative spirit in mind, we want people to tell us which of Practical Action or Water Aid we should all support this year and ask that you email your choice to charity@steenbergs.co.uk or tell us via Twitter or Facebook, where we will also explain the choices in a little less depth.  Every year we will hold a similar collective decision, so you can help us choose possible organisations and then make a choice openly and together.

In outline, here is something about the 2 possible charities this year or you can go to their websites for more gen.

Practical Action grew out of an idea from the economist E. F. Schumacher in the 1970s that people in poverty needed technology that met their context rather than grandiose schemes coming out of the developed world.  The founders termed this Intermediate Technology and technology as being “physical infrastructure, machinery and equipment, knowledge and skills and the capacity to organise and use all of these.”  They work closely with communities and at their scale and relative to their power, knowledge and available resource and using sensible, practical ideas like treadle pumps for irrigation, zeer pots for refrigeration and nanotechnology ideas such as filters to remove contaminants and pesticides from water.  These small steps enable communities to lift themselves out of their poverty and then hopefully move out of dependency to build their own wealth.  Practical Action works in (amongst other places) India and Sri Lanka, our major two countries for supplies of spices and teas, including Biofoods and Greenfield in Sri Lanka.  There is lots more information at their website at http://practicalaction.org/.

Water Aid on the other hand focuses as its name suggests on water and sanitation, seeking to improve communities lives by removing the scourge of contaminated water and poor sanitation which are major causes of premature death amongst infants and vulnerable adults throughout the world.  Water Aid’s vision is to transform “lives by improving access to safe water, hygiene and sanitation in the world’s poorest communities.”  They use sustainable technologies like rainwater harvesting, spring protection and hand dug wells, together with dry pit latrines and ventilated improved pit latrines.  Water Aid is active in many countries including India and Madagascar, where we get our fantastic Fairtrade vanilla from in Mananara.  Their web site is a great source of information and awe inspiring – www.wateraid.org/uk

Please take some time to think it all through, then come back to us for your choice and let’s try and make a difference, however small that may be.  Email Steenbergs at charities@steenbergs.co.uk or call Sophie or Axel at 01765 640 088 and tell us your thoughts.

But what it is, I think, is the sheer complexity of them.  Spices, herbs and salts are the essence of cuisine that takes food away from being the source of the raw materials of life into cooking, i.e. something that is human, cultural, social and learned rather than just a bunch of proteins, carbohydrates and fats etc.

Spices, herbs and salt have the key things that make food truly great and tickle the senses:

1. Aroma – smell
2. Flavour – taste
3. Heat – temperature
4. Colour – sight
5. Texture – touch
6. Context – knowledge

For me, context is one of the key things that our spices can give you.  They create a story of where the cuisine has come from – Britain, Thailand, Japan or India, for example – and a sense of our life story and what we have learnt through our travels and experiences, from other people (whether in cookbooks, websites, from mum or the TV) and through experimentation. They offer a leitmotif to our world.  Context tells us whether they are organic or not, whether the people who grew them have been fairly treated or exploited, creating a depth and connection back to farmers who have toiled to bring us these gems of flavour.

When I blend a spice, all these things get wrapped up into the experience.  For example, today I made some ras al-hanut.  It takes an age to weigh out all the ingredients and then mix them up, all of which we do all by hand.  I use a unique recipe that includes 22 ingredients and took about 3 weeks and many years to perfect.  It harks back to when we started Steenbergs in 2004, so has context for me as I remember really struggling with the blend, but it also has context as it is based on the Moroccan blend – ras el hanout  - which is the master blend of the spice merchants in traditional bazaars across North Africa and into the Levant.  It connects Steenbergs back to other spice merchants and we have been indulgent, like you should, as this is not a blend to scrape and pinch like an accountant for bits of profit here and there, it is a thing of character and blend of excellence designed to show off our prowess and balances the flavours, aromas and colours of a stupidly wide selection of spices from a ridiculously wide geographic range of countries.

So we have - galangal from Vietnam; cassia and cubeb pepper from Indonesia; ginger and turmeric from India; cardamom from Sri Lanka; orris root from Italy; paprika and saffron from Spain; black cardamom from Pakistan; dill seed from Turkey; roses from Iran; bay, caraway and fennel from Turkey; and allspice from Guatemala – all of which are blended by hand in rural North Yorkshire.  We can travel the world with our flavours and ingredients.  Then there are the chromatics of the smells, flavours and colours that are carefully balanced to sing together in harmony and create something that has a bottomless depth of gorgeous sensation that is deliciously exotic – much better than each individually and full of pure intensity.  For a little flair, we add some texture by including whole dill seeds and deep purple rose petals that add an extra dimension to a blend of powders.  Then there are the colours from the exuberant deep purple of the damask roses, the mute yellow of turmeric, the blacks and browns of black cardamom, cassia, galangal, cubebs, the greens of cardamom and bay and the reds of paprika and saffron.  All these heats and flavours and colours meld seamlessly into a flavour bomb of depth and intensity that I just love to blend up.

Or we can enjoy something perhaps more mundane like our garam masala, where you can enjoy the flavour mix as well as its context.  The recipe is based on a Punjabi recipe that has been tweaked here in North Yorkshire, then has the context of being organic and Fairtrade, so you get kit that tastes fantastic, is good for the environment and has great social welfare attributes.

And it is not just about blends of spices and herbs, but we also go that extra mile for customers, searching out variety within individual spices.  There is a vast range of peppers, from the basic black peppercorns and white peppercorns through to speciality black pepper like the TGSEB we get from friends in Northern Kerala, the Wayanad Social Service Society and the more unusual peppers like cubeb pepper, long pepper and Madagascan wild pepper.  Or you could try some of the ersatz peppers, such as grains of paradise (Melagueta pepper), allspice (Jamaican pepper), Moor pepper or our vast range of chillies, that includes the mega-hot Naga Jolokia.

But I am particularly proud of Steenbergs vanilla.  As a standard, we have delicious, fragrant, succulent and sensual Bourbon vanilla from Madagascar.  It is organic and Fairtrade, and we use these for the base of our organic Fairtrade vanilla extract as well.  Then there is variety with vanilla from Congo that has tobacco notes to it, from Tahiti that is more floral and succulent than that of Madagascar.  I just love the vanilla.  Then there is the context of these that are grown with so much patience and effort by lovely rural communities in Northern Madagascar, for example around Mananara.

For me, what becomes more amazing as time goes by is the sense of community effort that goes into these small gems that are spices and herbs.  I am not really meaning the work that we do at Steenbergs, but rather the culture, the social structures, the economies and the people that go into growing that extra special vanilla or that amazing peppercorn.  It is they that are the true heroes and heroines and we should salute them by indulging ourselves to enjoy what they have spent time and effort creating, yet they have so little.  That for me is what I mean by context and that community effort gives Steenbergs that little bit more to it than just a rigid focus on the mechanics and standards of quality and value as demanded by those faceless high street and big brand corporations.

It is one of those strange and massive events, where you can be treated to delicious, lovingly made cheese from the Wensleydale Cheese Company with their Jervaulx Blue through to the tasteless, sweaty industrial cheese of AB Technologies Alimentaire, who initiated me into the delights of chocolate flavoured cheese strings (revolting) and wasabi flavoured cheese strings (not great but strangely I think it is a possiblity, but you would need more wasabi for a kick and tastier cheese).  The other weird flavour from the show was Purbeck Ice Cream’s Horseradish and Beetroot Icecream, which was intriguing and would work well as an amuse bouche.  The Steenbergs (our) stand was quite busy, but opposite us was Higgidy Pies – now they have done massively well and are now in most of the major multiples which from a start about 7 years ago is truly immense. 

In fact, most of the businesses around us at the IFE trade show were all in Boots, Sainsburys, Tesco and Waitrose etc, so it was slightly weird being one of the few to hold out and say “No thank you” to the big multiples, and long may we be able to resist the temptation even if it means we are all the poorer for our positioning.  It is also interesting to note that inspite of the fact that customers are always telling us “Don’t got into the multiples” and so on, they were happily swarming around Higgidy Pies despite the fact that they are listed in Asda, Boots, Budgens, Ocado, Sainsburys and Waitrose.

And just round from us was Thursday Cottage, which is now part of Tiptree, but was founded by Pam Corbin.  Pam now does courses in jam making and writes books for River Cottage.  She is one of the world’s beautiful people – lovely nature, light and fresh manner and a great cook, as well as a real fan of Steenbergs ingredients.  Pam has just finished her book from River Cottage on Cakes and she has kindly mentioned Steenbergs spices on more than one occasion, for which we are so grateful.

Anyway to the book.  The aptly-called “Cakes“ is number 8 in River Cottage’s series of indispensible handbooks, covering the basics of core areas like jam making, baking cakes etc.  They are hard-backed but the size of a normal paperback, so they are handy and convenient rather than big and bulky.  What’s more they make difficult topics, really easy.  There are masses of cakes - real cakes as this is full of lots of delicious-sounding flavour combinations, but they are classic British-style cakes and not the flouncy, airy and chic cakes of the superchef catwalk scene.

Chocolate Brownies

So I have chosen a couple of recipes to try: firstly ”My chocolate brownies“ in this blog, followed (perhaps) by ”Wholemeal orange cake“, “Simnel cakelets“, “Cut and come again“ in subsequent blogs.  But please make sure you go out and buy her books, because Pam is really lovely.

Ingredients
(Adapted from Cakes by Pam Corbin)

185g / 6½ oz plain chocolate (60-70% cocoa solids), broken into small pieces
185g / 6½ oz unsalted butter
3 large eggs
275g / 9¾ oz Fairtrade golden caster sugar
85g / 3oz plain flour
40g / 1½ oz Fairtrade cocoa powder (even Cadbury’s is Fairtrade these days)
50g / 1¾ oz white chocolate, roughly chopped (I tried out Morrisons Best for this)
50g / 1¾ oz milk chocolate, roughly chopped (I used half a bar of Cadbury’s Fairtrade Dairy Milk, then ate the rest)

Preheat the oven to 180C/350F.  Put the plain chocolate in a heatproof bowl with the unsalted butter.  Place over a barely simmering water on a low heat and leave until melted.  Stir to blend together and take off the heat.

Whisk The Eggs And Sugar To Much Bigger Volume

Fold the chocolate mixture into the mousse-like egg mixture.  Sift the flour and cocoa powder and fold into the mixture as gently as possible.  Then fold in the chopped chocolate pieces.

Fold Chocolate Into Egg-Sugar Mix

Pour the mixture into the baking tin and bake for 35 minutes, or until the top has just stopped to wobble and then take out and leave to cool in the tin.  You are trying to leave the brownie partly uncooked and stop it becoming a chocolate cake.

When thoroughly cooled, turn out the brownies onto a tea-towel and then place onto a chopping board.  Cut into squares.

The brownies can be stored for 4-5 days in an airtight container, but brownies never last that long in our household and these are truly scrumptious.  The ones from the centre of the cake tin are the best as they have that delicious, moist mouthfeel.

Steenbergs Matcha Tea And Cocoa Powder

So I decided to revisit my recent post on matcha tea and create these Matcha Tea Cupcakes ideal for charity events to raise money for the tsunami victims.  They are really delicious combination of matcha and cocoa, with with the cupcake tasting just of chocolate cake and the very mild seaweedy taste of the matcha in the icing complements the classic sweetness of the chocolate.  As an aside, this is great way to get some of the benefits of matcha without needing to drink a cup of slightly bitter matcha tea. 

Matcha Cupcakes

Recipe for Matcha Tea Cupcakes

1 tsp (rounded) organic matcha tea
120ml / ½ cup milk
100g / ¾ cup plus 1 tbsp organic plain flour
1¼ tsp baking powder
2 tbsp Fairtrade cocoa powder
Pinch of sea salt
150g / 1 scant cup Fairtrade caster sugar
1 large free range egg
1 tsp Steenbergs organic Fairtrade vanilla extract
50g / 3½ tsp unsalted butter 

For the topping:

80g / 5 tbsp unsalted butter
2 tsp (level) organic matcha tea, sieved
2 tbsp fromage frais
250g / 2 cups Faitrade icing sugar

1.  Preheat the oven to 180C / 350F.

2.  Pour the milk into a milk pan, then sieve the matcha tea into the milk.  Whisk the mixture with a matcha whisk or a fork.  Then carefully heat the milk until hot to touch but not starting to simmer.  Take off the heat and set aside.

Infuse Milk With Green Matcha Tea

3.  Sieve the plain flour, baking powder and cocoa powder into a mixing bowl.  Add the sea salt and then tip in the caster sugar.  Mix the dry ingredients together.

Put All The Dry Ingredients Into Mixing Bowl

4.  Put the egg and vanilla extract into the dry ingredients and mix up a bit with a fork.  Chop the unsalted butter into small cubes and add to the mixture.  Mix thoroughly with an electric whisk or in a blender.  When creamed together, add the matcha milk mix and throughly mix.

Mix In The Matcha Milk

5.  Spoon the mixture into paper cupcakes until about three-quarters up.

Pour In Mixture Three Quarters Up Cupcake

6.  Place in oven and cook for about 25 minutes, or until spongy to the touch.  Remove from the oven and leave to cool on a wire rack.

7.  To make the matcha icing, simply mix all the ingredients together and put a dessertspoon of the matcha frosting onto each cupcake.

Mix Together The Ingredients For Matcha Frosting

8.  Enjoy the taste straight away.

Homemade Rich Hot Chocolate

Recipe For Rich Hot Chocolate Drink

575ml /1 pint / 2½ cups full fat milk
60ml / ¼ cup water
60g / 2 oz / ¾ cup good quality Fairtrade caster sugar (not your plain white stuff)
100g / 3½ oz dark Fairtrade chocolate (I use one bar of Divine chocolate)

In a bowl over boiling water, melt the chocolate bar, then switch off the heat but leave over the hot water.

Put the milk and water into a pan and bring to the boil.  Just as the first bubbles appear at the edges, take the pan off the heat.  Add the caster sugar and stir in until dissolved.

Add the chocolate and stir in; reheat the mixture until it just starts to bubble again. 

Take it off the heat, then whisk quickly with a hand whisk for about 1 minute.  Pour into 2 or 3 mugs, sit back and enjoy.

So Christmas cake was baked 2 weekends ago, Christmas pudding last weekend and this weekend I have made a new batch of mincemeat.  I always make a mammoth sized Christmas cake and extra Christmas puds, giving one to my parents and another to some great friends of ours, both of whom deserve just a little something for their help during the year.  As for the mincemeat, I have usually made one that does not include any sugar as I feel the dried fruit, apple and juices are usually sweet enough, however after some gentle prompting last year, I thought I would try a more traditional version and add some sugar, which is what I did this morning. 

Basically, it is my normal mincemeat recipe with the addition of 250g / 8oz dark molasses sugar from Billingtons crumbled into it and a reduced amount of apple as it seems to ferment a little over time.  Still simple and easy, so my old recipe is now called the “No Added Sugar Mincemeat Recipe” and this will become our “Traditional Mincemeat” recipe.  It really is worth the effort making this as it is really just a case of chucking some ingredients together and leaving to develop flavour over the short time to Christmas.

Ingredients 

175g/ 6oz raisins (Organic and/or Fairtrade if possible)
175g/ 6oz sultanas (Organic and/or Fairtrade if possible)
250g/ 8oz currants (Organic and/or Fairtrade if possible)
85g/ 3oz chopped mixed peel
85g/ 3oz flaked almonds, toasted
125g/ 4oz eating apples (Cox’s are good), cored and chopped but not peeled
125g/ 4oz shredded suet (I  use Community Wholefood’s vegetarian suet, but Atora also do one)
250g / 8oz dark muscovado sugar  (Organic and/or Fairtrade if possible)
1tsp organic Fairtrade nutmeg powder
½ tsp allspice powder
½ rounded tsp organic Fairtrade cinnamon powder
Grated rind and juice of 1 orange (or 50:50 orange and lemon)
75ml/ ¹/₈ pint “good” whisky or brandy (I use Bruichladdich from Islay)

1.  If possible, use organic ingredients and/or Fairtrade ingredients, as they are good for the environment and the communities that grow the crops.

2.  Simply mix all the ingredients together and seal in a large tub, or ideally a bucket with a lid.

Ingredients For Mincemeat Weighed Out

Mix The Dark Muscovado Sugar Into The Fruit And Nuts

Traditional Mincemeat All Mixed Up

4.  It lasts for a good 2 – 3 years, so don’t worry if you haven’t used it all in one Christmas period.  It is good to use in baked apples or to make a quick mincemeat tart for pudding anytime in the year.

Indian Rice Pudding

For pudding with my Imperial Korma, I made Indian Rice Pudding.  I love rice pudding and I love the Indian versions, especially Pal Payasam which is the traditional Keralan recipe; these use basmati rice which has a firmer mouth-feel than arborio rice, which is used for a typical English rice puds. 

In Kerala, you would flavour it with cashews as they are grown all over Kerala, including by my friends at Elements Homestead; however, the other day I did not have any cashews to hand so I used flaked almonds which worked really well (cashews are rarely in our storecupboard, but almonds always are).

As it is an Indian rice pudding, I wanted to add an extra flavour element to the rice pudding and decided to infuse the milk with tea and I actually used one of our chai teas, which I make using a Keralan black tea from the POABS Estates near Nelliyampathy together with Fairtrade spices that are indigenous to the region.  You do not need to use a chai tea (or tea at all for that matter), but I suggest you should use light and flowery teas rather than strong ones, so a Nilgiri Black Tea or a Fine Darjeeling would work well, but I do not think a malty Assam or Kenyan tea would be right as those flavours will come through too strongly.

Axel’s Tea Infused Indian Rice Pudding

½tsp green cardamom powder
2tbsp ghee or unsalted butter
2tbsp flaked almonds
2tbsp raisins
100g / 3½ oz basmati rice
600ml / 1 pint full fat milk
1tsp Indian tea (optional)
100g / 3½ oz light muscovado sugar

Heat the ghee/butter in a heavy bottomed pan and fry the almonds and raisins until the raisins have swollen up.  Remove from the hot oil and drain almonds and raisins on kitchen paper and keep to the side; keep the oil in the pan but off the heat.

In a milk pan, warm the milk to just below boiling point; you will see bubbles just appear at the edge of the milk just by the pan edge.  Take off the heat and add the tea to the milk, stir in and leave to infuse for 5 minutes, then strain out the tea leaves by pouring the milk through a sieve. 

Wash and drain the rice twice.  In the saucepan, reheat the ghee/butter and lightly fry the basmati rice for about 1 minute being careful not to let it stick or burn.  Add the tea-infused milk and stir into the rice; heat to just below boiling point, stirring all the time to stop it sticking on the base of the pan and so burning.

When the rice is nearly cooked with an al dente bite, add the sugar and stir it in until it has dissolved and the rice is throughly cooked.  Add the fried almonds, raisins and cardamom powder, stir right through and gently cook for about 2 minutes longer.

Serve hot, with cream or milk if you want.

Steenbergs Organic Fairtrade Christmas Tea

We use a high grown organic Fairtrade from the POABS biodynamic tea estates in Kerala in Southern India as the base.  This is a lovely clean drinking black tea, while at the same time being mild in flavour without any maltiness or meadowy flavours coming through; therefore it is a wonderful base tea.

Whole Fairtrade Spices Ready For Grinding

I take organic Fairtrade cardamom, organic Fairtrade cinnamon quills and organic Fairtrade cloves from the Small Organic Farmers’ Association in the Kandy region of Sri Lanka.  I then get some organic Fairtrade vanilla pods from the warehouse and chop these to about 1 cm in size.  All of these are mixed together and then ground down to a 1 – 2mm chop.  By grinding the whole spices in small batches, I can ensure that the quality of flavours is fresh and strong and that I am happy with their quality.

These are added to the tea together with some organic orange peel granules.

Cracked Spices And Black Tea

I mix it all together by hand, transfer it into sacks and leave to infuse with these gorgeous spicy flavours for a couple of weeks before testing and releasing for packing.

Christmas Tea All Mixed Up

No additional flavours are added, no chemicals; it’s just tea and spices, blended by hand in North Yorkshire by me.  The final tea is a gently spiced, homely and warming for these darker evenings.